Archive for September, 2012

Homemade Cheddar Crackers

posted by on 09/21/2012

I buy the organic cheddar bunnies for my kids and they are almost more than $4 a box. Dumb.  A box of crackers for my children that will probably last a day should not cost as much as a gallon of gas (or half a bottle of wine).

I decided to make my own crackers, I figured it couldn’t be that hard.  I ran across this recipe and saw that I needed six ingredients, all of which I had and didn’t require a trip to the store.

It turned out that I did not have the onion powder, but I wasn’t running to store to buy it.  My kids have both eaten crayons at one point in their young lives, I’m pretty sure their refined palates will never miss the hint of onion seasoning.

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However, one thing I did not have and definitely needed?  A mini cookie cutter.  It makes the crackers extra special in the way that no amount of onion powder ever could.

Most would go with a mini goldfish.

I went with what seemed right.

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You can find just about anything on Etsy, believe that.

Put all your ingredients into the food processor and mix it all up.

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After you chill the dough, you need to get down to the magic.  The mini squirrel cookie cookie is probably my favorite thing ever.

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Also, it helps to have an assistant.

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Homemade Cheddar Crackers 

8 ounces Sharp Cheddar Cheese, shredded
4 Tablespoons Butter, cut into cubes
1 cup Flour (I used whole wheat because it is what I had)
¾ teaspoons sea salt
2 Tablespoons Cold Water

Directions:

Mix everything (except water) together in the food processor.

Pulse in water 1 tablespoon at a time until the dough resembles sand.

Wrap dough in parchment paper or plastic wrap and chill for 20 minutes.

Roll the dough out 1/8-inch thick and make your daughter cut into squirrel shapes. Place on a lined cookie sheet (I used my Silpat).

Bake at 350 degrees for about 15 minutes.

Yields approximately 150 delicious mini one inch homemade crackers.

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Squirrel!

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And Then I Did A Touchdown Dance In The Parking Lot

posted by on 09/20/2012

Zoe had her quarterly checkup with her endocrinologist this week. He checks her eyes, her feet, and her blood sugar average, the dreaded A1C.

In May, Zoe racked up an A1C score of 8.2. In range over 50% of the time, more highs than lows, it really was ok, but damn, I walked out of there feeling like such a failure.

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Because anytime she goes too high or low? I really do think it is all my fault. I know it isn’t, I do, but then I have a tiny part of my brain telling me that maybe it is because I got sloppy with my math.  Perhaps she’s a tad too high because I let her eat a brownie without a shot because damn, she’s still a kid and sometimes you just need a damn brownie without a side of needles or she went low because we threw caution to the wind and said screw it, I bet your dinner has about 90 carbs, we dosed for it, and it really only had 60 and I forgot that she rode her bike for 25 minutes after school.

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To be honest, math plays a big part of her diabetes care, but then you have everything else to contend with as well, like stress, activity, what she ate the night before.  She can eat the same thing for breakfast for a week, have the same amount of insulin before the meal, and have a different reading before lunch every damn time.  This I know is true.

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I also would like to choke the shit out of diabetes most days, this I know is true as well.

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Except not this week.  After all our hard work these last three months, we walked out of the Barbara Davis Center feeling a little bit like we won this round.  Zoe’s A1C is a 7.2.  And diabetes?

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Well, I gave it a high five.

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